Wuyi Yan Cha (Rock Tea)

Da Hong Pao Manually Processed Medium Roast

(Orders placed before Apr. 10 were 2012 version of this tea, and afterwards, we switched to 2013 version of this tea. The producer is the same and style is similar.)

This tea in small packs tend to have some debris due to marginal fraction. The debris doesn't make the tea bitter, and doesn't deteriorate the taste. But it could be a little annoying in brewing. We removed some tea from the small packs prepared by the factory, let the crushed pieces and debris precipitate and put the whole leaves in 20g packs. Therefore, a 20g large pack is slightly more expensive than two small packs. 

This tea was made of Da Hong Pao (also called Qi Dan or Bei Dou No. 1) cultivar and manually processed by a tea worker of over 40 years of experience. We got this tea directly from the producer, and believe this tea is of higher quality than several brand-name Da Hong Pao products in Chinese market. Our current price is much lower than the market price most Chinese tea drinkers have to pay for Da Hong Pao, because our producer caters to a small group of Yan Cha aficionados and doesn't spend money on advertising or over-packaging. 

2013 Wuyi Rou Gui 

This tea is a medium roast that retains the typical Rou Gui aroma. Its liquor is dark golden color and not dark red color seen the brewed tea liquor of many other Wuyi cultivars. 

2011 Hui Yuan (慧苑) Zhu Ke (竹窠) Old Bush Shui Xian produced by Zheng Family Yan Cha Factory (out of stock)

1990 Wuyi Yan Cha (cultivar unknown)

2000 Wuyi Shui Xian

This tea was exactly from 2000, not "2000s"

This tea is from the same collector who supplied our 1990 Yan Cha. Although "younger" than the 1990 Yan Cha, this 2000 Shui Xian has higher grade in terms of both leaf material and processing. This is because aging oolong for long-term is still a relatively new market trend in mainland China (previously it was common that Wuyi tea was kept to "fade the fire" for a few years but not as common for it to be aged in large amount for long term). Therefore, it is easier for us to find higher grade aged oolong among those made in later years.